Hand-crafted Salami

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Paul Bertolli is the founder and curemaster of Fra'Mani Handcrafted Salumi in Berkeley, California. His artisan salumi (the Italian word for salted, cured cuts of meat or sausages -- including salame and prosciutto) focuses on the complex nature of cured pork; the balance of fat, lean and salt, the coarseness of the grind, and how the variables of natural fermentation give each salame its distinct flavor.

He is known for his tenure as Chef of Chez Panisse Restaurant in Berkeley, California and Chef of Oliveto Restaurant in Oakland, California.

For the past 13 years Paul has been working to deepen his knowledge and skill in the production of traditional Italian cured meats through frequent sojourns to the production facilities of artisan producers in the Parma and Modena area of Italy.  He recently completed a series of courses in Meat Science and relevant aspects of cured meat production at Iowa State’s Meat Science Laboratory.